負責餐飲部的市場銷售及活動創意，管理和分析銷售，促銷活動及信息推廣相關活動內容 參與市場推廣的日常工作，策劃并執行餐飲銷售活動 全面了解餐飲部菜品內容，各種促銷活動及與市場互動的相關信息 確保符合洲際酒店集團及酒店各品牌的標準和政策符合所有餐廳及酒吧的銷售活動 通過每月對餐廳及酒吧的數據管理系統的分析，提出創造性意見和建議，并提議新的創收渠道 協助行動計劃并指導和推進餐飲部的銷售目標并將這些促銷活動的利潤實現 崗位要求： ●酒店管理，餐飲或相關專業的大專學歷 ●2年工作經驗，具備管理崗位工作經驗，或具有其他同等學歷及工作經驗

GENERAL MISSIONS ? Apply and enforce the bar manager's organization ? Centralize and transmit bar day stocks to the bar manager ? Control deliveries and ensure the distribution of products, consumables, PMH and laundry ? Alert the bar manager to the needs, products, consumables, PMH and laundry ? Check the setting up of bars before services ? Supervise the bar team during the various stages of the service ? Check the correct use of technical data sheets ? Welcome, advise and serve GMs: prepare and serve consumption according to technical specifications established in compliance with norms and standards ? Collect payment for drinks sold and record sales ? Ensure compliance with procedures (Free GO, Club Med Talent, Alcohol for Minors, etc.) ? Check the quality, speed, cleaning of the bar and tables during services ? Participate in the management of bars (inventory, invoicing, entry in Economat, budget reconciliation, Point of Sale, planning...) ? Identify malfunctions, implement corrective actions and propose action plans to your manager ? Propose actions to develop the sale of tailor-made products. ? Contribute to the atmosphere of the bar and offer his manager innovative and diversified events ECONOMIC RESULTS: ? Enforce sales prices, gratuities and receipts. ? Propose actions to achieve business objectives and instill commercial spirit in the team. ? Ensure the proper management of current stocks, and inventories, proper maintenance and use of equipment. HYGIENE & SAFETY ? Report to his manager difficulties of application relating to procedures and standards or health and safety standards ? Implement, apply and control the H.A.C.C.P. method and the hygiene and safety rules of the Bar ? Respect and control the rules of personal hygiene and clothing ? Make sure that unaccompanied minors do not consume alcohol ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials; ? Apply procedures for closing the activity. ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption ? Respect the service’s rules for dangerous products management (storage, protection equipment…) MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers YOU NEED -COORDINATION OF BAR OPERATION -Contributes to the operational follow-up of bars (organization, supply...).  -Involved in optimizing customer satisfaction and the achievement of business objectives and replaces the bar manager according to needs. YOUR KEY PERFORMANCE INDICATORS  ? Customer: Quality of welcome and service, ability to customize according to nationalities ? Business: respect for bar cost & sales development ? People: team training and development

【崗位職責】 確保執行酒店政策方針和公司的品牌標準。 對于認可的員工實施培訓課程，進行全體員工的培訓和評估他們的能力 提前意識到缺少服務標準的對客服務并及時制定發展計劃，跟蹤和執行改變 在工作中和下屬員工溝通，維護已確定的政策和方針。 在用餐期間確保及時糾正錯誤的餐位。 保持操作臺的干凈和整齊。 和廚房保持有效的溝通。 為團隊準備培訓課題。 在培訓中借助餐廳經理。 良好的工作氛圍和下屬員工良好的工作關系。 在團隊中展現個人精神和嚴守時間。 問候客人，處理評論和問題，無論何時都要在用餐中提高銷售關注收入。 向客人推薦菜單的食品和酒水，適當的為客人點單和服務食品和酒水。 維護良好的客戶關系和提高個人的修養。 依據庫存的要求來采購物品。 準備每周排班。 在經理缺席期間負責運營。 接受餐廳經理安排的其它工作。 為客人服務酒水和食品。 提出好的主意和建議在設計菜單和食品促銷的時候。 實施培訓課程和時間表格。 全面的食品和酒水知識。 熟練運用客人維護技能。 領導素能。 【崗位要求】 全面的餐飲服務經驗和時尚的管理主義。 良好的運營和管理技能。 良好的儀容儀表。 積極主動。 團隊有良好的溝通才能，監督和刺激員工的積極性。 良好的英文書面和口語能力。

1.In the absence of a Manager,conducts shift briefings to ensure hotel activities and operationalrequirements are known. 當經理不在場時，負責人才的監督和管理指導，確保部門的正常運行。 ·?2.Endeavour to resolve allcomplaints during shift and logs all complaints in log book for further followup. 全力解決客人的投訴，并負責將所有投訴進行記錄和跟進解決。 · 3.Build and maintain positiverelationships with all internal customers and guests in order to exceed theirneeds. 與所有的酒店客人建立并保持積極的關系? . · 4.Maintain a high level ofproduct and service knowledge in order to explain and sell services andfacilities to guests. 保持高水平的酒店產品和服務知識，以便向客人解釋和介紹相關的服務設施

崗位職責 1、對酒吧經理負責，具體實施對大堂吧的日常營運管理工作。 2、負責制定大堂吧工作計劃，并有效組織實施。 3、每日參與并檢查、指導大堂吧工作執行情況，及時發現問題、處理問題并做好記錄。 4、負責檢查大堂吧員工個人、區域環境等衛生及員工操作安全狀況，貫徹執行飲食衛生制度，確保部門各項衛生及安全措施的實施。5、負責部門新員工培訓和員工的在崗培訓工作，確保員工的素質、技能符合崗位要求。 6、合理調配人力，保證部門日常工作的人員配置并保持樓面清潔衛生和服務質量水準。 7、負責作業前菜單或工作單的查看，主動了解每位客人對服務和出品的特殊要求，并及時將信息傳達給服務人員和出品部門，且須一一檢查落實。 8、依據客人需求對大堂吧各項管理制度、政策以及部門操作程序、出品及服務標準提出有建設性的意見和建議。 9、與餐飲部其他部門的有效協調和溝通，使工作順利進行。 10、與客人建立良好的公共關系，并及時處理發生在部門的各類投訴、意外和突發事件。 崗位要求 1、同崗位工作經驗1年以上 2、性別不限，工作認真負責，并有一定的管理水平和經營理念 3、懂各種酒水知識，有一定英語對話能力

MAIN MISSIONS: -He/she is responsible for budgets of the bar (sales, PMH, HR, energy, consumables) and manages the sales and the bar margins, notably by respecting the partnership agreements. -He/she optimizes the quality of the service, the application the hygiene and the safety procedures and the training of his/her team -He insures the delivery of the services integrating the animation of the village ORGANIZE THE BAR -Adapt the organization (production, distribution, storage) in function of infrastructures and existing equipments, theme and animation program -Establish the technical index cards (cocktails, snacks, glass type, hygiene,) and assure the follow-up -Determine product needs respecting for the ordering schedule -Control the rotation of day stocks taking into account hygiene standards and economical constraint -Apply the F&B agreements partnership according to sector  -Organize the workload of the bar team -Optimize the use of the given material MANAGE THE BAR -Create the conditions (organization, product selection, development) to reach and deliver the bar objectives in the respect with the Quali-Signs -Propose and establish actions to develop the sales and improve margins with the cooperation of the F&B manager or Hotel Services Manager -Identify and argue equipment requirements (PMH, Cleaning products) -Participate in the elaboration of the conditions of contract of the special events -Optimize the pricing, engage promotional actions, strengthen the display   ENFORCE THE APPLICATION OF THE SERVICES FOLLOWING THE DEFINED STANDARDS -Apply the procedures and the standards ("Quali-Signs" "Pro-Signs") -Control the application of Quali-Signs and Pro-Signs in bars - Engage corrective actions to be in line with Quali-Signs and Pro-Signs -Participate with the F&B Manager or Hotel Services Manager in the selection of the local goods (not referenced) -Give an opinion on the quality of the delivered goods -Be present at the key moments of the service to coordinate the teams and be the interlocutor of the GMs -Conceive with the coordinator of animation the “Mise en avant” of the services according to the themes and to the events -Report in the RRB or Responsible Hotelkeeper if necessary  ENFORCE THE APPLICATION OF THE STANDARDS OF HYGIENE AND SAFETY -Apply the HACCP method and the safety regulations - Control the application of the method HACCP and the safety regulations in bars -Engage corrective actions to be in line with the HACCP method and the safety regulations by monthly self-checks -Organize and inspect the cleaning of premises, equipments and materials -Watch the maintenance of premises and equipments -Report in the RRB or Responsible Hotelkeeper if necessary  MANAGE ITS BAR TEAM -Train GO / GE -Evaluate GO / GE on the objectives fixed with them -Reveal in his(her) team the GOs and GEs with potential ( key GO) -Elaborate the hourly schedules of the team, identify needs, establish and follow the punctuality/presence (within the framework of the regulation of the country) - Warn the F&B Manager or HSM if any noticed grave facts -Animate and motivate its team

目前招聘崗位：西餐廳領班/送餐領班（男生） 國際聯號同崗位經驗一年以上

職位描述: 1. 用英語為賓客提供優質的酒水服務。 2. 出品酒水并進行收費酒水的銷售。 3. 吧臺的日常和月盤點，填寫銷售盤點表。 4. 吧臺日常酒水的申領，補充和保管。 5. 吧臺設備、用品的保養使其正常運轉。 6.協助副經理進行部分管理 任職條件: 1.能使用英語進行日常溝通。 2.兩年以上酒水出品經驗，一定的管理經驗 3.良好的酒水知識，熱愛本職工作，有責任心，能吃苦耐勞。 4.身體健康，儀表端莊。 5.該崗位需每周工作6天?? ? ? ? ? ? 福利： 1. 雙人住宿 2.一日三餐國際自助餐廳 3. 吧臺飲料暢飲 4. 度假村內所有娛樂活動及場地設施免費使用 5. 機場接送服務 6. 工作滿一年往返度假村和住址機票 7. 完善的工作意外傷害保險及社會保險 8. 國際化G.O團隊 9. 擁有登臺演出的機會 10. 每年輪換海外及大中華區度假村工作機會 11. Club Med海外度假村免費房間 12. 快速晉升通道

【崗位職責】 1、服從集團品牌的政策、程序以及品牌標準 2、每個時段的餐桌擺放標準，邊臺在任何時候都保持干凈整潔的狀態 3、和廚房員工保持良好的關系和有效的溝通 4、根據品牌標準為客人服務酒水和食品 5、正確介紹菜單，適當的時候為客人提供好的建議 6、掌握相關的食品，酒水以及服務知識 7、靈活運用對客服務技巧 8、熱情待客，能夠妥當處理客人的意見和問題。 9、根據部門經理的要求完成其他工作 【崗位要求】 1、掌握所有食品及飲料業務和現代管理原則方面的經驗 2、至少有1年的相關的餐飲部工作經驗 3、任何時候保持良好的儀容儀表 4、積極的行動力 5、具備良好的溝通表達能力 6、良好的英文書寫和口語能力

【崗位職責】 1、全面負責全日制餐廳的日常運營管理工作，包括人員排班、服務標準執行及質量控制； 2、制定并落實餐廳年度、季度經營計劃，達成營收及利潤目標； 3、監督食品衛生安全及成本管控，優化采購、庫存及損耗管理流程； 4、培訓并考核服務團隊，提升員工專業技能與客戶服務水平； 5、處理賓客投訴及突發事件，維護酒店品牌形象與客戶滿意度； 6、分析經營數據，定期提交運營報告并提出改進方案； 7、協調廚房、工程等部門，確保餐廳設施設備正常運轉。 【崗位要求】 1、大專及以上學歷，酒店管理、餐飲管理或相關專業優先； 2、至少5年以上國際聯號酒店餐飲管理經驗，1年以上同崗位經驗； 3、精通餐廳運營全流程，熟悉食品安全法規及成本控制方法； 4、具備優秀的團隊管理能力，能有效激勵并培養下屬； 5、出色的溝通協調能力及客戶服務意識，英語口語流利者優先； 6、抗壓能力強，適應彈性工作時間及高強度工作節奏。

崗位職責： 1. 對餐廳的食品安全和服務質量負責，了解通常的就餐人數，做好酒店的衛生、餐具管理； 2.  對于餐廳運營過程中的各種問題，需要及時處理，特別是處理客戶間的意見和建議，主動與客戶進行溝通解決，不斷改善服務質量。 3. 負責員工禮儀禮貌、服務規范等方面的培訓，不斷提升員工專業技能和服務標準。 4. 遵守當地的衛生和安全法規，或其它適用的規定，以及品牌規范和當地的規章制度。 任職要求： 1. 大專以上學歷，1年以上同行業或星級酒店工作經驗者優先； 2. 責任心強，對工作細心、耐心； 3. 具有解決問題和培訓的能力

SERVICE AND ORGANIZATION ? Guarantee the application of standards and ensure an optimal customer experience ? Apply and enforce the restaurant manager's organization ? Ensure the distribution, use and return of laundry ? Allocate consumables and PMH products ? Alert the restaurant manager about the need for laundry, consumables and PMH ? Check the setting up of tables before/during and after the services ? Control the dressing and decoration of buffets to enhance the value of kitchen services ? Be present during the service and welcome GMs to restaurants ? Supervise the restaurant team during the various stages of the service ? Control the quality, speed, service and clearing of tables during service ? Ensure the promotion of wines on the menu ? Control the execution of the task schedule ? Replace the Restaurant Manager in case of absence COMPLY WITH HYGIENE & SAFETY STANDARDS IN RESTAURANTS ? Check the application of H.A.C.C.P method and the health and safety rules ? Alert the restaurant manager to non-compliance with the implementation of the H.A.C.C.P. method and health and safety rules by restaurant teams ? Ensure that unaccompanied minors do not consume alcohol, in particular that they do not help themselves at self-service alcoholic beverage dispensing points ? Ensure that unfinished alcoholic beverages are systematically collected and cleared from the tables ? Make sure that unfinished bottles of alcohol are cleared and secured in a place not accessible to customers ? Ensure the maintenance and preservation of premises, equipment and materials ? Transmit to technical services malfunctions and damage observed in restaurants ? Respect and control the application of personal hygiene and clothing rules ? Apply procedures for closing the activity ? Respect the resort’s waste management rules (sorting, collection…) ? Limit electricity and water consumption MANAGEMENT ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Be exemplary through his visibility among teams and customers We hope you are ... ? An explorer, available and ready to live in a Club Med resort ? An experienced professional with qualifications ? Enthusiastic about dining services and team management ? A charismatic leader who manages a team of 10 to 30 people ? A indispensable right arm, ready to assist the restaurant Manager with organizing the service and managing the teams ? A friendly server who welcomes, seats and serves in the dining room (300 to 1000 meals per service) ? An outstanding coach who supervises, unites and develops your teams ? A good salesperson who stimulates additional sales ? A sharp manager who can juggle between orders and stocks ? A caretaker who makes certain of application and respect of health and safety standards

1、指導和監督餐廳的日常工作，保證經營業務的正常進行。 2、組織安排員工的工作，監督制定排班表，招聘新員工，制訂培訓計劃。 3、評估員工的工作表現，保證執行各項規章制度，解決有關問題。 4、發展良好的客際關系，為客人進行特殊服務，處理客人投訴。 5、協助擬定菜肴推銷方案并做好餐廳促銷工作。 6、協調餐廳與廚房之間的關系，及時反饋信息，建立以客人為中心的服務意識。

SERVICE AND ORGANIZATION ? Ensure compliance with the customer contract for its service by applying standards for all his services ? Be the guarantor of a joyful environment within his perimeter.  ? Support the creation of innovative and diversified events ? Apply the implementation (early season), monitoring (season) and closure (end of season) processes for the entire department. ? Inform your manager of information from the field, dysfunctions observed in your department ? Propose appropriate solutions. ? Customize customer service without incurring additional costs or changes in the standards defined by the Services Department. ? Be present at key moments of the service to coordinate the teams and be the privileged and recognized interlocutor of the GMs. ? Adapt the organization according to infrastructures, ? Respect the pricing and strengthen emphasis, develop turnover on wines for sale if necessary ? Organize and distribute work for the restaurant team. ? To be a force of proposal on the evolution of high-end service in his service. QUALITY / HEALTH AND SAFETY: ? Establish, apply and monitor the application of health and safety standards in his department. ? Make a diagnosis, at the opening, of the state of his service (premises, equipment and resources available), ensure a control throughout the season and take necessary measures in case of problems (decision or request for intervention from his manager) ? Ensure the maintenance and preservation of premises and equipment ? Participate in the Health and Safety Unit. ? Ensure good waste management in the service (sorting, collection…) ? Ensure good management of dangerous products in the service (storage, protection equipment…) ? Limit electricity and water consumption  ECONOMIC RESULTS: ? Guarantee the operation of your service within a given framework (budget, performance, staff)  ? Ensure the follow-up and analysis of the various existing reporting tools and related action plans to rationalize management and optimize incomes in compliance with norms and standards. ? Submit monthly economic results to your manager. MANAGEMENT ? Demonstrate leadership ? Adopt a coaching posture in your management ? Ensure the reception, implementation and integration of GO/GEs in your department ? Define personal objectives and support his team or its affiliates, and evaluate them ? Supervise and lead in a transversal logic ? Implement and comply with HR procedures and have them validated by your own manager ? Manager by proximity: show, train and enforce ? Ensure good social climate in your department (pay particular attention to the staff restaurant) and organize meetings for corrective follow-up ? Be exemplary through his visibility among teams and customers We hope: You responsible for the implementation of the Service offer defined by the Management in restaurants and, if necessary, for diswashing.  You are responsible for the quality and relationships of your team with GMs. Your KPI -Client:Quality of reception and service -Business:Respect for equipment and heritage. Orders management And development of sales -People:Absenteeism rates, Turn over and team development

【崗位職責】 1、協助餐飲總監監管酒店餐飲運營的各方面工作，確保已打造的餐飲品質和賓客服務標準，以及部門的收入和利潤目標； 2、鼓勵和激發員工提供合適的服務； 3、培訓服務員基礎的酒水、茶的知識和酒水、茶的服務技巧； 4、根據部門的標準和程序，提供高標準的餐飲服務； 5、處理客戶投訴及突發事件，及時解決問題并制定預防措施，維護酒店品牌形象； 6、與廚房、銷售等部門緊密協作，策劃并執行季節性菜單、促銷活動及特色餐飲項目； 7、以協助和靈活的態度與其他管理人員密切合作，關注餐廳的整體成功和客人的滿意度。 【崗位要求】 1、具備餐飲行業服務或管理經驗，熟悉酒店餐飲運營模式及服務流程，有星級酒店經驗者優先； 2、出色的團隊管理能力，能有效激勵員工并處理團隊協作問題； 3、較強的成本意識和數據分析能力，熟練使用辦公軟件及餐飲管理系統； 4、具備優秀的溝通協調能力，能靈活應對客戶需求及突發情況； 5、對餐飲市場趨勢敏感，有創新意識，能策劃差異化服務方案。

【崗位職責】 1、 參與食品加工人員的食品安全培訓； 2、 嚴格遵守所有生食和熟食分離的程序； 3、 執行消毒/殺菌程序； 4、 落實溫度和時間控制，確保所有烹飪均得到徹底、正確的實施； 5、 食品制備/倉庫管理員/成本控制/管事/食品加工的每周檢查清單； 6、?食品安全培訓月度報告； 7、 按照當地法規和食品安全體系標準來保持酒店的食品和儲存的安全； 8、 完善酒店質量管理體系，和當地所屬的食品監督所保持良好的工作關系； 9、 到酒店服務工作現場監督檢查，并組織酒店質量安全會議，提出處理。 【崗位要求】 1、大專以上學歷，2年以上同崗位工作經驗； 2、熟練操作辦公軟件，英語良好； 3、有一定的寫作能力和應變處理問題的能力 4、身體健康、精力充沛、五官端正； 5、精通關于食品衛生類的國家法律法規、當地政策、專業知識等。

1.?To assist and carry out all set up required andensure that all functions are ready to???????commence. 協助并執行所有宴會活動的布置，為了確保所有的設備能夠正常使用。 2.?To be flexible with changes in set uprequirements as directed by senior management and / or according to guest needs. 根據客戶需求靈活滿足其布置需要。 3.?To welcome and seat guest upon arrival at thefunction room and at the table. 宴會開始前歡迎并引導客人進入宴會、會議廳及其座位。 4.?To serve any requested food or beverage itemwhich are available available, as per BEO. 根據服務政策方針，為客人提供食品及飲料服務。 5.?To assist where possible with any additionalrequest (Note: any questions regarding hotel policies or procedures should bereferred to the Manager). And ensure guest is to be made to feel comfortable atall times. 協助服務任何額外提出的要求（注意：任何問題關系到酒店政策或程序應請示部門經理）并確保客人在任何時間對我們的服務感到滿意。 6.?To make the guest feel welcome at all times,and ensure that the service offered is of the highest quality, and that serviceis prompt efficient but not overbearing. And that service is offered with asmile at all times. 確保客人在任何時間都感到很受歡迎并同時確保提供高品質的微笑服務。 7.?To be responsible for the cleaning of thetable, during and after service to the guest. 在宴會開始及結束后，負責清潔桌椅。 8.?To have a full understanding and knowledge ofall items that is offered for the individual functions. 對每檔宴會活動要全面充分的了解所有情況。 9.?To be responsible for the correct set up ofall mice an place and side stations, and to ensure that there is sufficient andcorrect equipment for the functions that the associate is working. 負責正確布置會議廳及其所需設備處于良好使用狀態。 10.?Do not stand, loiter near, behind or talkabout any guest at any time, so as that the guest may hear you, or feeluncomfortable. 任何時段都不要靠近或站在客人身后討論、竊竊私語，以免因此導致客人感覺不舒服。 11.?To report any problem situation or specialguest request to the captain or supervisor, immediately so as to ensure thatprompt action is taken. 如果客人提出任何特殊要求或發生任何問題，立即通知報告領班或主管并立即修正。 12.?Carry out other tasks as directed by yoursupervisors. 執行上司交代的其他工作

Same position working experience preferred. 有同等職位工作經驗者優先。

Same position working experience preferred. 有同等職位工作經驗者優先。

【崗位職責】 1、負責迎接客人，引導客人入座，為客人介紹場所設施和服務項目。 2、根據客人的需求，提供酒水、小吃等餐飲服務。 3、協助客人點歌、調節音響設備，確保娛樂活動的順利進行。 4、保持包房或座位的整潔，及時更換煙灰缸，清理桌面垃圾。 5、協調與其他服務員或工作人員的工作，確保服務的連貫性和高效性。 6、確保場所內的消防安全，熟悉消防設備的使用方法，并在緊急情況下能夠迅速疏散客人。 7、協助客人進行結賬，確保賬單準確無誤。 【崗位要求】 1、服務意識強，能夠主動為客人提供優質服務。 2、具備良好的溝通能力，能夠與客人進行愉快的交流，解決客人的問題。 3、熟悉娛樂場所的服務流程和規范，能夠熟練操作相關設備。 4、了解酒水、小吃等餐飲產品的知識，能夠為客人提供專業的推薦和建議。 5、具備良好的身體素質，能夠適應快節奏的工作環境。

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有同等職位工作經驗者優先